Alginate-Based Zinc Oxide Nanoparticles Coating Extends Storage Life and Maintains Quality Parameters of Mango Fruits “cv. Kiett”

Abstract

In this study, we describe the synthesis of zinc oxide nanoparticles (ZnO NPs) and evaluate the impact of alginate-based ZnO NPs (Alg–ZnO NPs) on microbiological activity, storage behavior, and physico-chemical properties of ‘Kiett’ mango fruit. The fruits were coated with alginate and Alg–ZnO NPs and then stored at 13 °C; uncoated mango fruits were used as controls. ZnO NPs were synthesized and characterized, confirming the formation of spherically shaped particles with sizes ranging from 12 to 15.1 nm and a zeta potential equal to 31 mV. Alg–ZnO NPs exhibited the same inhibition capacities against the growth of E. coli and S. aureus bacteria. The cold-stored fruits showed an increase in weight loss, respiration rate, total soluble solids (TSS), total sugars, and total carotenoids over the storage period. However, this increase was comparatively less significant in coated fruits than in uncoated ones. Alg–ZnO NP treatment maintained better fruit quality, controlled the decay incidence, and increased the shelf life of the mango fruits. Firmness and titratable acidity (TA) significantly decreased during storage, but this decrease was reduced in coated fruits. We conclude that Alg–ZnO NP treatment could be a promising safe alternative for maintaining fruit quality, extending the storage period, and increasing the shelf life of mango fruits ‘cv. Kiett’.

Preserving Mango Quality: Assessing the Influence of Zinc Oxide Nanocomposite-corn Starch Coating Concentrations on Postharvest Attributes

“…Table 3 shows the Brix and TSS of coated mango fruits. The changes in TSS observed during storage may be a result of the breakdown of complex carbohydrates by hydrolytic enzymes [43]. TSS should remain consistent with the natural sugar levels, as the coatings primary function is moisture and microbial control.…”

“…The decrease in permeability of oxygen and moisture can be ascribed to the barrier qualities of the ller material [42]. Climacteric mature fruit experiences a sequence of metabolic transformations when detached from the tree, and these metabolic activities ultimately lead to a reduction in fruit weight throughout the postharvest and storage duration [43].…”

“…Additionally, fresh cut kiwi fruit coated with ZnO NPs containing chitosan polymer restricted gas exchange on the fruit surface [50]. The coating material can minimize water loss and reduce these negative consequences; the coating works as a semi-permeable barrier for moisture, oxygen, and carbon dioxide, lowering respiration and water loss and maintaining cell wall turgescence [43] NPs considerably enhanced the moisture barrier of alginate lms, minimizing fruit weight loss [43][53]. The ndings of the study indicate that edible coatings possess the capability to effectively preserve moisture content [40][54].…”

“…Organic acids play a crucial role in the process of respiration by serving as hydrogen ion donors [59]. Coatings can slow down the rate of respiration and metabolic processes, which helps to limit the intake of organic acids during respiration reactions [5][6] [43]. The edible coating has been proven to be effective in reducing the rate of fruit respiration and inhibiting the consumption of titratable acids, compared to uncoated fruit samples[60].…”

Effect of nano zinc oxide coating on grape freshness and quality of its molasses

“…found that apple sprayed with zinc oxide had lower pH values when compared with control samples (Rasouli and Saba 2018). Hmmam et al (2023) reported reducing trend in titratable acidity of mango fruit during storage(Hmmam et al 2023). They stated that alginate-based zinc oxide nanoparticles caused to increase in titratable acidity of coated samples in comparison to control sample.…”